ELDERBERRY SYRUP
There is a beautiful lullaby-poem, sung by Natalie Merchant to a jaunty tune, that contains these lines: ‘There’s not a comb of honey-bee so full of sweets as babe to me... My baby smells more sweet to me than smells in spring the elder tree.’ Though perhaps not as sweet as your own baby, honey and elderberries combine to make a deliciously sweet medicine.
The dark berries of the elder tree {Sambucus nigra} are a folk medicine staple, and are also prized in making delicious red jellies and wines. Recent studies have borne out their value as an immune-booster and a powerful antioxidant that protects and renews the cells of the body.
{NUTRITIONAL PROFILE}
The sour-sweet berries of the elder are an excellent source of vitamin A and carotenoids, vitamin C and bioflavonoids, as well as iron and vitamin B6.
It is important to note that the uncooked berries and other plant parts are poisonous. All species of elderberry contain cyanide in their seeds, leaves and bark. The varieties with blue or black berries have lower levels of cyanide, and are considered safe for eating after drying or heating the berries. (It is important to recognize that many plants we consider edible contain small amounts of cyanide, including almonds, apples and chamomile.)
{MEDICINAL PROFILE}
Vitamin C and bioflavonoids are perhaps most responsible for the ability of elderberries to the stimulate and support the immune system. Elderberries should be taken at the first sign of a cold or flu {also, fever, tonsilitis, etc.}. The bioflavonoids and other proteins prevent bacteria and viruses from connecting to, and infecting, cells throughout the body; those who take elderberry while suffering the flu report fewer symptoms and a quicker recovery. The successful use of elderberries during flu epidemics has been documented; and during the most recent flu scare, most herbal vendors had sold out.
Elderberries are a potent source of antioxidants; antioxidants protect your body from free radicals that cause oxidation—the damage and inflammation of body tissues. For this reason, elderberries have proven effective in preventing or treating chronic inflammation, a condition linked to heart disease, arthritis, and Alzheimer’s disease.
(Elderberries lower high blood cholesterol levels; cholesterol deposits are the body’s normal, healing response to oxidation of the blood vessel linings.)
Other inflammatory states that may improve with elderberry are asthma, bronchitis, and urinary tract or bladder infection.
Again, because of antioxidant activity of elderberries, they can be used to prevent eye disease and improve vision.
{HERBAL HONEYS}
Herbal honey is not only an effective way to receive the beneficial constituents of elderberries, it is also a delicious remedy. Even picky children and reluctant adults enjoy this sweet concoction. It is delicious on a spoon, but is even more delightful served in your tea or on pancakes.
The high level of natural sugar in honey acts as a preservative, extending the storage life of an elderberry decoction. Honey also lends additional medicinal value.
Raw honey contains more than 75 different compounds, including minerals and trace minerals, vitamins, proteins, organic acids, and traces of bee pollen. It is noted for its exceptionally high enzyme content.
The enzymes in honey initiate the process of digestion, decreasing the burden on the pancreas and other digestive organs to produce the body’s own enzymes. The long-term benefits of this enzyme-sparing activity is increased energy and a healthier immune system.
Other health benefits of this natural sweet run like a dictionary; honey is recognized as antibiotic, antiviral, expectorant {promoting excretion of soothing sputum}, anti-allergenic {due perhaps to pollen content}, antiemetic {preventing vomiting}, tonic, anti-fungal, immune stimulant, and cell regenerator. Honey is active against staph and strep.
{ELDERBERRY SYRUP}
Herbal syrups utilize another herbal preparation we have already learned to make: a decoction. We will simmer the dried herb gently for half an hour before straining and blending the decoction with honey and maybe a little brandy.
In a small saucepan, measure 1/2 cup dried elderberries and 2 cups of pure water. If desired, add warming herbs {5 whole cloves, 1 stick cinnamon, 1 tablespoon fresh grated ginger} to offset the cooling effect of the elderberries, especially if taking it for illness with feelings of coldness. Cover and bring to a boil. Lower the heat and allow it to simmer until the liquid is reduced by half—approximately 20 minutes. Strain the liquid through a cheesecloth and squeeze herb before composting. Allow the infusion to cool somewhat before blending with 1 cup of honey }to preserve the beneficial live elements of the honey}. Keep the syrup in an airtight container in the refrigerator. Label with a name and date.
Because of the preservative effects of honey, refrigerated herbal syrup can last 2-3 months. A splash of brandy can be added for the additional preservative effects of alcohol; the warming effect of brandy can also have medicinal value.
{DISCLAIMER}
The author is not a medical doctor, nor is she a licensed medical professional. Any recommendations are to educate for consumer health awareness and should not be considered diagnosis or prescribed treatment for any medical condition. If you are experiencing symptoms that concern you, please consult your healthcare provider.
• elderberry syrup •
June 14, 2014